Goan Fish Curry

INGREDIENTS

Authentic South Indian cooking
1kg firm-fleshed white fish, cut into cubes or as desired (not thin)
Masala mix:1 Tablespoon dhana seeds2 teaspoons jeera, whole½ teaspoon Methi (Fenugreek) seeds3 whole cloves, 7 peppercornsGrind then add to these spices below in a jug. Liquidise using an immersion blender👇3 level Tablespoons Kashmiri chilli powder1 teaspoon arad (Turmeric)½ teaspoon gharam masala 2 level Tablespoons garlic powder1 Tablespoon dried lemongrass 1 teaspoon red chili flakes1 level Tablespoon salt1 teaspoon brown sugar A glug of cooking oil2 Tablespoons aamli mixed in a few tablespoons hot water
Curry:¼ cup oil and few Tablespoons ghee (Clarified butter) ½ teaspoon mustard seeds 1 sprig curry leaf1 large onion, thinly sliced
4 medium tomatoes, grated1 Tablespoon tomato paste, optional

Garnish:Chopped fresh dhania (coriander), sliced green chillies 2 Tablespoons coconut cream

METHOD

Firstly, clean, rinse and pat dry the fish. Set aside.Next, prepare the Masala. Set aside.
Braise onion in the oil/ghee (Clarified butter) with the mustard seeds and curry leaves.When golden, add in the tomatoes.Allow liquid to burn out then add in the Masala mix and cook until fragrant and well blended. Keep heat on medium. Allow to simmer for a full 20 minutes. Add a splash of water as needed to ensure it doesn't catch.
Finally, lower in the fish pieces, toss gently in the sauce and add 2 cups of water.Cover pot and allow to simmer until fish is cooked. Do not stir, rather shake/swirl the pot lightly if needed . Taste now and adjust salt and acid. You may add more salt, more sugar or even a squeeze of lemon. It was at this point that I realised this is probably the most delicious fish curry I have had alhamdulillah 🔥.
Serve with yellow basmati rice.Garnish with a swirl of coconut cream, chopped dhania (coriander) and some fresh green chillies.

INFO & TIPS

Recipe as written was perfectly spiced for our family.
But, you can omit/reduce the chilli flakes and green chillies if need be.

POSTED ON

19 Jun 2025

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